Asparagus With Sauce Gribiche Recipe

Ingredients for Asparagus With Sauce Gribiche

• Asparagus Spears
• 2 large eggs, hard-boiled
• Egg
• Whole Grain Dijon Mustard
• White Wine Vinegar
• Fleur De Sel
• Fresh Ground Black Pepper
• Grapeseed Oil
• 2 tablespoons finely chopped capers
• Cornichons
• Fresh Parsley
• Fresh Chervil
• Fresh Chives
• Fresh Cilantro
• Parsley

How to Make Asparagus With Sauce Gribiche

1. Bring a large pot of salted water to a boil. Add 1 pound of asparagus and cook until crisp-tender, about 4-5 minutes depending on thickness.
2. Immediately transfer the asparagus to an ice bath to stop the cooking process and preserve its vibrant green color.
3. Remove asparagus from ice bath and pat thoroughly dry with paper towels.
4. While the asparagus cooks, prepare the Sauce Gribiche: Hard-boil 2 large eggs. Once cool, peel and separate the yolks from the whites.
5. Coarsely chop the egg whites and set aside.
6. Push the egg yolks through a fine-mesh sieve into a medium bowl for a smoother texture.
7. In a large bowl, whisk together 1/2 cup mayonnaise (or make your own – see notes), 1 tablespoon Dijon mustard, and 1 teaspoon white wine vinegar.
8. Season with salt and freshly ground black pepper to taste.
9. Slowly whisk in 1/4 cup extra virgin olive oil until the sauce emulsifies and thickens.
10. Gently fold in the chopped egg whites, 2 tablespoons finely chopped capers, 2 tablespoons finely chopped cornichons (small pickles), 2 tablespoons chopped fresh herbs (chives, parsley, tarragon recommended), and the sieved egg yolks.
11. Taste and adjust seasoning with salt, pepper, mustard, or vinegar as needed.
12. Arrange the asparagus on a serving platter or individual plates.
13. Top with generous dollops of the Sauce Gribiche.
14. Garnish with fresh parsley or chervil sprigs and serve immediately.